Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Snow Pudding.

One box gelatine, 2 cups sugar, juice of 2 lemons, whites of 3 eggs, 1 quart of milk, 5 eggs, 5 tablespoonfuls sugar, and 1 vanilla. Dissolve the gelatine in ¹⁄₄ pint of water and let stand for 2 hours; then add ¹⁄₄ pint of boiling water, the lemon juice, and sugar; strain and set away to cool and thicken, and when quite stiff, add the whites of the 3 eggs, beaten to a stiff froth; stir these into the jelly until it looks like snow—mould and set on ice.

For a similar custard; add 5 eggs, well beaten in a dish, with 5 tablespoonfuls white sugar.